How to make a café-quality flat white at home
The ratio, the milk temperature and the one mistake almost everyone makes.
Our starter is eight years old and has never missed a meal. Here is how we look after it.
Feed it regularly
Equal weights of flour and water, once or twice a day, at room temperature.
Use a little rye
Rye flour is full of wild yeasts and gives a livelier starter.
A starter is like a pet. Feed it and it will love you back.
Written by
Rosa Delgado
Head baker. Rosa has been laminating croissants at 4 am since 2015.
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